Monday, July 11, 2011

What I Love: MONSTER Veggie Burgers

Hey Everyone!
Look Look Look.. A GORGEOUSLY YUMMY COLORFUL Burger for Vegetarians!
Words cannot even describe how much I'm in LOVE with this dish.
It has ALL my favorite things in it.. Especially AVOCADO!!!
NO MEAT AT ALL.. & It's JAM PACKED with loads of Vitamins = Super healthy for all ages.
Vitamin's A & C & Calcium & Iron.
Are you getting hungry yet?
Well take a look on how to make them below:

Why should meat lovers have all the fun? This larger than life veggie burger is loaded with fresh vegetables and tasty chick peas. It moves veggies from the side to the center of the plate.

Prep Time
30 Minutes
Total Time
30 Minutes
4 veggie burgers

1 can (15 oz) Progresso® chick peas (garbanzo beans), drained, rinsed
1 egg
1 clove garlic, finely chopped
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon coarse (kosher or sea) salt
1 cup chopped fresh spinach
1/2 cup shredded carrot
2 tablespoons chopped fresh cilantro
3/4 cup Progresso® panko bread crumbs
2 tablespoons canola oil
Toppings, as desired (avocado halves, cilantro leaves, cucumber slices, tomato slices, sweet pepper strips, lettuce leaves)
Sauces, as desired (spicy mustard, sriracha, ketchup, citrus vinaigrette)

In food processor bowl, place chick peas, egg, garlic, smoked paprika, coriander, cumin and salt. Cover; process with on-and-off pulses about 45 seconds or until nearly smooth. Stir together bean mixture, spinach, carrot and cilantro until well combined. Stir in bread crumbs. Shape mixture into 4 patties, about 3 1/2 inches in diameter and 1/2 inch thick.
In 10-inch nonstick skillet, heat 2 tablespoons canola oil over medium heat until hot. Cook patties in oil 8 to 10 minutes, turning once, until brown and crisp.
Serve veggie burgers stacked with toppings and drizzled with sauce.
Makes 4 veggie burgers

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
To Grill Burgers:
Heat gas or charcoal grill. Spray sheet of heavy-duty foil. Place patties on foil. Place on grill over medium-high heat. Cover grill; cook 8 to 10 minutes, turning once, until brown and crisp.
We think these veggie burgers are so good, they don't need a bun. Try them stacked with fresh veggies and a drizzle of your favorite burger sauce. Or, top with a fresh veggie salsa. To make fresh veggie salsa, in a medium bowl, mix 1 cup coarsely chopped red or yellow bell pepper, 1/2 cup thinly sliced cucumber, 1/4 cup slivered white onion and 1/4 cup cilantro leaves. Stir in 1 tablespoon fresh lime juice, 1 tablespoon olive oil and salt and pepper to taste. About 2 cups salsa.

Nutrition Information:
1 Serving (1 Veggie Burger)Calories 350(Calories from Fat 120),Total Fat 13g(Saturated Fat 1g,Trans Fat 0g),Cholesterol 55mg;Sodium 370mg;Total Carbohydrate 46g(Dietary Fiber 7g,Sugars 2g),Protein 13g;
Percent Daily Value*:Vitamin A 70.00%;Vitamin C 4.00%;Calcium 8.00%;Iron 25.00%;Exchanges:2 1/2 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;1 1/2 Vegetable;1/2 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;2 Fat;Carbohydrate Choices:3;
*Percent Daily Values are based on a 2,000 calorie diet.

Recipe & Image from:


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